Buttermilk Pancakes With Raspberry Butter – a delicious recipe with flour, sugar, eggs, buttermilk, unsalted butter, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift the flour and sugar into a large bowl. Whisk the eggs, buttermilk, melted butter and lemon zest in medium bowl. Next, gradually whisk the egg mixture into the flour mixture until it makes a smooth batter. Cover and refrigerate for 30 mins.
2
Spray a large heavy-based frying pan with cooking oil spray and heat to medium. Pour 1/4 cup of the batter into the heated pan, making 4 pancakes at a time. Cook until bubbles appear on the surface of the pancakes., then turn them over and cook until browned. Remove from the pan and cover to keep warm. Repeat with the remaining batter to make 16 pancakes in total.
3
To make the raspberry butter, beat the softened butter in small bowl with an electric mixer until light and creamy. Beat in the jam until combined.
4
Serve the pancakes topped with raspberry butter.
1728
kcal
Calories
155
g
Fat
76
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups self-raising flour, 1/3 cup sugar, 2 None large eggs, beaten lightly, 2 1/2 cups buttermilk, and more.
Yes, Buttermilk Pancakes With Raspberry Butter falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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